Can anyone guess where the webbing was in this pizza. What differences can u see?

Nate

I don't disagree you sometimes see it under big bubbles in the crust. The bubble didn't cause the webbing per-se. The question is what caused the bubble and what caused this bubble to have webbing and another not?

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"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."Craig's Neapolitan Garage

I don't disagree you sometimes see it under big bubbles in the crust. The bubble didn't cause the webbing per-se. The question is what caused the bubble and what caused this bubble to have webbing and another not?

Isn't this just as simple as being a larger bubble in the dough? That bubble expands faster and burns easier. When it expands quicker the gluten strands either break or don't get pulled with it in the first place so it has a different structure than the rest of the crumb.

Isn't this just as simple as being a larger bubble in the dough? That bubble expands faster and burns easier. When it expands quicker the gluten strands either break or don't get pulled with it in the first place so it has a different structure than the rest of the crumb.

PE101:I think what you are making reference to is called "open crumb structure" aka "open grain". The best way that I know to get this characteristic is through a combination of high dough absorption and high baking temperature when combined with sufficient fermentation time (usually 2 to 3-days in the fridge).Tom Lehmann/The Dough Doctor

PE101:I think what you are making reference to is called "open crumb structure" aka "open grain". The best way that I know to get this characteristic is through a combination of high dough absorption and high baking temperature when combined with sufficient fermentation time (usually 2 to 3-days in the fridge).Tom Lehmann/The Dough Doctor

I could be wrong but I guessed we were talking about something different than an open crumb, right? I thought pythonics pic above was spider webbing and this is a pic of open crumb. Or, am I being a nit?